Hi friends, this recipe was shared by a friend from Central Asia. So, here you go – this is how you can cook this original and yummy pilaf!
- lamb or pork – 600 g;
- rice – 600 g;
- carrots – 300 g;
- onion – 300 g;
- oil – 80 – 100 g (4 – 5 tablespoons);
- salt – 1.5 tablespoons;
- zera (seasoning) – 1 tablespoon.
large pot for cooking
Cut the meat into small pieces (about 3 cm) and put it on a plate. Cut the onion into 3 mm thick half-rings and put it on another plate. Cut the strips of carrots, they shall be 4 cm long and 3 mm thick. Then, place them on a separate plate.
Rinse the rice thoroughly in a separate bowl, changing the water at least three times. Then, drain the water from the bowl.
Pour oil into the pot and put the pot on the stove. Heat the oil over high heat until the first appearance of steam Next, put the meat in a saucepan and, stirring it, lightly fry it over low heat until ruddy. Then, add onions to the pot with meat. Stirring the meat with the onion, fry it over low heat until it is ruddy. Add sliced carrots to the pot, and lightly fry it on low heat with stirring (7 – 10 minutes). Pour salt into the pot.
Add 0.5 liters of boiling water to the pot, close the pot with a lid and cook the mixture for 30 minutes on low heat.
Pour the washed rice from the vessel into the pot, add the grain to the pot and add boiling water so that the water was 2-3 cm above the rice. Without closing the lid of the pot and without stirring the mixture, cook it over high heat until the rice absorbs all the water.
Cover the pot with a lid and reduce the heat to low. Cook the mixture over low heat. After 30 minutes, close the charcoal, open the lid and mix the finished pilaf thoroughly. Serve warm 🙂